By Traeger Kitchen
It's not hard to see why these soft gingerbread cookies are a must-try this holiday season. See how the wood-fired difference makes this childhood classic come alive with flavor.
|1 3/4 Cup||all-purpose flour|
|1/2 Teaspoon||baking soda|
|1/2 Teaspoon||ground cinnamon|
|1/4 Teaspoon||kosher salt|
|1 1/2 Teaspoon||ground ginger|
|1/4 Teaspoon||ground cloves|
|1/3 Cup||dark brown sugar|
|3/4 Cup||granulated sugar, divided|
|3/4 Cup||(1 1/2 sticks) unsalted butter, softened|
When ready to cook, set the Traeger temperature to 325℉ and preheat with the lid closed for 15 minutes. Line 2 baking sheets with parchment paper.
325 ˚F / 163 ˚C
In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, ginger, and cloves.
1 3/4 Cup all-purpose flour
1/2 Teaspoon baking soda
1/2 Teaspoon ground cinnamon
1/4 Teaspoon kosher salt
1 1/2 Teaspoon ground ginger
1/4 Teaspoon ground cloves
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the brown sugar, 1/2 cup granulated sugar, and the butter on medium speed until light and fluffy. Add the egg and molasses and mix until combined, scraping down the sides of the bowl as needed.
1/3 Cup dark brown sugar
3/4 Cup granulated sugar, divided
3/4 Cup (1 1/2 sticks) unsalted butter, softened
1 Large Egg
1/4 Cup molasses
Add the dry ingredients to the wet ingredients and mix on low speed until combined. Scrape down the sides of the bowl again and mix for 30 seconds more.
Portion the dough into 1-tablespoon sized balls, then roll the dough balls in the remaining 1/4 cup sugar. Arrange the cookies on the prepared baking sheets, spacing 2 inches apart.
Place the baking sheets on the grill grates. Close the lid and bake until the cookies are lightly browned, but still soft in the centers, 10-15 minutes. Remove the cookies from the grill and transfer to a wire rack to cool. Enjoy!
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